INGREDIENTS:1 1/2 lb Asparagus; fresh
- OR -
10 oz (1 pkg) frozen asparagus;
1 teaspoon of Orange peel; finely shredded
1/4 cup of Orange juice;
1/4 cup of Vegetable oil;
2 teaspoon of Lemon juice;
1 teaspoon of Salt;
ds Of cayenne pepper;
DIRECTIONS:
Place steamer basket in 1/2" water in saucepan or skillet (water
should not touch bottom of basket. Place asparagus spears in basket.
Cover tightly and heat to boiling; reduce heat. Steam until
crisp-tender, 8 to 10 minutes. Innediately rinse under running cold
water; drain. Shake remaining ingredients in tightly covered
contariner; pour over asparagurs. Cover and refrigerate at least 4
hours, turning asparagaus occasionally; drain. Garnish with orange
slices if desired. 4 servings (about 5 spears)
DIRECTIONS:
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE +
(If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60;
DIRECTIONS:
Betty Crocker's New American Cooking by WHOM Brought to you and yours
via Nancy O'Brion and her Meal-Master.
http://recipewitch.blogspot.com/
http://antonyworrallthompsonrecipes.blogspot.com/
http://jamieoliverrecipeblog.blogspot.com/
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